Cauliflower Tabbouleh

Tabbouleh is a middle-eastern herb salad traditionally made with bulgur – or cracked wheat. This grain-free cauliflower tabbouleh, I substitute finely chopped cauliflower for the bulgur and load up on fresh herbs.

The name tabbouleh means “little spicy”, derived from the Arabic tabbula – to spice. Israeli style tabbouleh is more bulgur-heavy, I prefer the herb dominated Lebanese style.

There are a few ways to vary the recipe. Starting with a base of parsley, scallions and mint you can add chopped cucumbers or green peppers, use pomegranate seeds instead of tomatoes, or even add some cinnamon, allspice, or sumac (a middle eastern herb that adds a tart, lemony flavor).

I lightly steamed the cauliflower bits before adding it to the salad, but you can leave it raw if you prefer. Read my detailed post on how to make cauliflower rice using a food processor. You can replace the cauliflower rice with quinoa for another gluten free version (though not grain-free). Read how not to avoid mushy quinoa.

Cauliflower TabboulehTabbouleh is traditionally made with bulgur (cracked wheat) that is soaked in water for thirty minutes and drained. This grain-free version uses finely chopped cauliflower.

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Comments

Cauliflower tabbouleh, what a cool idea! I use quinoa in mine, that’s a different way to make it gluten-free. But I should try this. Just shared it on Pinterest, btw, hope that spreads the word on this cool recipe.Mary@FitandFed recently posted..The Original Moosewood Cookbook

[…] Cauliflower Tabbouleh – It’s no secret that the Paleo diet is heavy on meat. This very blog is named after a caveman, for goodness sake, and what’s the best part of the State Fair? Those huge turkey legs! Anyway, even though there’s a special place in my heart for all of the meat-based recipes in this roundup I love me a Persian vegetable dish. This tabbouleh is salty, spicy, sour and finished with a pinch of cinnamon? WIN. […]